Cipriani Pasta from Harry's Bar, Venice ~ "The Best Thin Egg Dried Pasta in the World"
In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others as you would want to be served yourself. His vision of simple luxury came to touch the souls of people all over the world. He created the Cipriani label.
'Tagliolini au gratin with ham' is his classic first course among Harry's Bar; a French inspired dish that fears no rival for delicacy and texture upon cooking. The thinly meat sliced Carpaccio, the Bellini peach cocktail, among others, brought Venetian cooking and its ingredients to luxury status.
The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It is intangible but palpable. It can't be patented, and even after eighty-two years it hasn't been duplicated by others.
At something-Italian.com we have been selling Cipriani products for years because we believe Cipriani pastas are the best in the world. They cook fast and they taste amazingly fresh. This is the pasta of royalty.
Watch this interview with Arrigo Cipriani, Harry's Bar has been his passion for over 60 years.